Name: Creamy Peanut-Lime Chicken With Noodles
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Kosher salt; 8 oz. thick rice noodles; 1/2 c. no-sugar-added creamy peanut butter; 3 tbsp. sweet chili sauce; 2 tbsp. tamari or soy sauce; 1 tbsp. sriracha; 1/2 tsp. finely grated lime zest; 2 tbsp. fresh lime juice; 2 tbsp. vegetable or canola oil; 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2" pieces; 1 small red bell pepper, seeds and ribs removed, thinly sliced; 3 cloves garlic, thinly sliced; 3 scallions, white and green parts separated, thinly sliced; 2 tbsp. finely chopped peeled ginger; 1/2 c. fresh cilantro leaves; 1/2 c. small fresh basil leaves; 1/3 c. roasted salted peanuts, finely chopped; Lime wedges, for serving

Step 1Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander and rinse with cold water.

Step 2Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth; set aside.

Step 3In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.

Step 4Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.

Step 5Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.